Vegan Banana-Chocolate Chip Cake

Name: Vegan Banana-Chocolate Chip Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 2/3 cup maple syrup or 2/3 cup honey; 1/2 cup vegetable oil; 2 tablespoons egg substitute; 1 tablespoon soy lecithin (optional); 3 ripe bananas, mashed; 2 cups whole wheat pastry flour; 1 teaspoon baking soda; 1 pinch salt; 1/2 cup semisweet vegan chocolate chips

(2)

Recipe by Aunt Cookie

This is my favorite vegan dessert recipe. I got it from "American Vegetarian Cookbook" by Marilyn Diamond. Sometimes I throw health concerns out the window and use corn syrup instead of honey. Live dangerously, right?

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READY IN: 55mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

²⁄₃

cup maple syrup or 2/3 cup honey
¹⁄₂

cup vegetable oil
2

tablespoons egg substitute
1

tablespoon soy lecithin (optional)
3

ripe bananas, mashed
2

cups whole wheat pastry flour
1

teaspoon baking soda
1

pinch salt
¹⁄₂

cup semisweet vegan chocolate chips

DIRECTIONS

Preheat the over to 350. Cream together the syrup, oil, and egg replacer. Add lecithin and bananas.
Combine flour, baking soda, and salt. Add carob or chocolate chips, then fold dry ingredients into creamed mixture, stirring just to moisten and combine. Don't overmix.
Pour batter into an ungreased 8-inch cake or Bundt pan. Bake approximately 40 minutes, or until cake tests done with a wooden toothpick. Cool on wire rack.

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